If you can’t smell this tri-color quinoa bowl, let me tell you, it smells like summer. This tri-color quinoa bowl is gluten-free, and it’s packed with protein, fiber, and vitamins.
This is the sort of dish that gives you that “living my best life” feel because, frankly, eating healthy is living MY best life…and relaxing by the beach with a triple shot mimosa in hand, getting a real tan while enjoying the beauty of nature. Can you tell? I need a vacay!
If you’ve been searching for the perfect side dish to jazz up your dinner table or lunch box, this is it. Quick and easy to put together with minimal effort.
Today, I’ll also be sharing my favorite vinaigrette dressing to compliment this quinoa bowl. But, of course, feel free to use any other dressing you like, and I bet it’ll taste just as good.
Cook’s Tip
Image updated 6.8.20
To whip this colorful quinoa bowl together in less than 5 minutes, do the following;
- Save time and make the dressing ahead.
- Cook the quinoa ahead and store it in the refrigerator.
- Prep the add-ons ahead and store them in the refrigerator
Before we go any further, let’s talk quinoa.
How to Cook and achieve fluffy Tri-color Quinoa:
Image updated 6.8.20
You might be wondering how long it takes to cook the perfect tri-color quinoa.
Based on the type of quinoa you get, it might be vital to rinse the quinoa before cooking to eliminate the slightly bitter taste, a.k.a saponins, which is generally found on the coating grain, especially if you bought in bulk. Although boxed quinoa already comes pre-rinsed, there might be no need for the extra rinse.
I like my quinoa fluffy and firm in texture with an earthy taste, and I found that rinsing it takes away from all of that. But, of course, to rinse or not to rinse solely depends on you.
To achieve a perfectly cooked quinoa, meaning not undercooked and not overcooked, you’ll need two parts quinoa to one part water. So a cup of quinoa will yield 3 cups once cooked.
- 2 cups water ( vegetable broth is fine too)
- 1 cup dry quinoa (any color)
- 1 teaspoon olive oil
- Salt to taste
Pour the quinoa into a mesh strainer and rinse under running water (if using bulk) for a few seconds.
In a medium saucepan, add quinoa, water or broth, and salt. Bring to a boil covered on high heat. Reduce heat to the lowest setting and allow to simmer for 12-15 minutes. Remove from heat, pour in olive oil, and fluff with a fork.
Store any leftovers in the refrigerator for up to a week.
Next, let’s talk add-ons- Vegetables, fruits, nuts…
What Toppings are Good on Quinoa?
For this tri-color quinoa bowl, I used a combination of nutritious seasonal vegetables. If you are wondering what to add to your quinoa bowl, here are a few ideas;
Image updated 6.8.20
- Mango
- Onion
- Cooked corn (roasted enhances the flavor)
- Carrots
- English cucumber
- Grape tomatoes
- Fresh dill or cilantro
Feel free to use whatever you have on hand or add ingredients like you would your favorite salad. There are many delicious combinations out there; sample and see what you fancy.
If you noticed in the picture above, I used grilled mangoes, and boy, was that a hit! The natural sweetness of the mango added substance to the salad bowl. Grilling the mango releases a deep flavor, and it’s a must-try. I first tried grilled mango at Gloria’s restaurant some years back, and I never looked back. Try using a fully ripe mango, NOT OVERLY RIPE.
Lastly, the dressing that brings it all together. This vinaigrette dressing is my favorite to date! Think sweet vinaigrette with a pungent kick.
What Dressing or Sauce should I use For Tri-color Quinoa?
I used a vinaigrette dressing for mine. It was a combination of ;
- Extra virgin olive oil
- Apple cider
- Balsamic vinegar
- Dijon mustard
- Garlic powder
- Freshly ground black pepper
- Salt
- Freshly squeezed lemon juice.
Although the dressing tastes good as it is, if you have a sweet tooth like me, add a little honey or maple syrup to take it up a notch. I have experimented with this cashew sauce and it was everything. So, it’s up to you.
Additionally, It’s best not to mix the dressing with the quinoa bowl until you are ready to serve.
FAQ
What can I add to Quinoa for Lunch?
Here is a list of other ingredients that can be added to the tri-color quinoa bowl:
- beans (black, kidney, pinto, northern)
- chickpeas, roasted butternut squash, or potatoes
- olives
- broccoli
- cabbage
- avocados
- apples
- walnuts
- pistachios
- pomegranate
- basil
- snap peas
- strawberries
- feta cheese crumbles e.t.c.
There you have it! Fresh tasting, crunchy Tri-color quinoa bowl that is sure to get the ooh-la-la’s in your next gathering.
Are you looking for easy, delicious side dishes? Try these collections below:
Crustless vegetable and sausage quiche here
The nutty, crunchy chicken salad here
Don’t forget to pin this recipe for later. Follow us on Facebook and Instagram (@worldlytreat), where we share many behind the scene preps.
Go ahead and give this recipe a try. Are you a fan of quinoa? Please share with us in the comments below.
Peace & Love
Maureen
TRI-COLOR QUINOA BOWL
Ingredients
FOR THE VINAIGRETTE DRESSING
- 4 tablespoons Extra virgin olive oil
- 4 tablespoons Apple cider
- 1 ½ teaspoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 1 teaspoon Freshly squeezed lemon juice.
- ½ Teaspoon Honey or maple syrup (vegans substitute.)
FOR THE QUINOA BOWL
- 1 Mango, peeled, pitted, and cut in half (Fully ripe is best, NOT OVERLY RIPE).
- Cooking spray
- 1 cup Quinoa
- 1¾ cups Water or broth (2 cups is fine, I prefer the texture when I use less)
- ⅓ cup Chopped onion (about one small onion)
- ½ cup Cooked corn (from one corn hub)
- ½ cup Chopped carrots (from 2 medium-sized carrots)
- ⅓ cup Chopped English cucumber
- ½ cup Grape tomatoes, halved
- A handful of fresh dill ( cilantro is fine, too)
Instructions
FOR THE VINAIGRETTE DRESSING
- Combine all the ingredients for the dressing in a bottle or mason jar with lid, and shake vigorously until well combined. Set aside.
FOR THE QUINOA BOWL
- Spray a heavy bottom grilling pan with cooking spray and place over high heat. Place the mango (flat side down) onto the pan and cook for 5 minutes or until the mango is slightly caramelized. Remove from heat, and allow to cool before chopping. Set aside.
- Pour the quinoa into a mesh strainer and rinse under running water (if using bulk) for a few seconds.
- In a medium saucepan, add quinoa, water or broth, and salt. Bring to a boil uncovered on high heat. Reduce heat to the lowest setting, cover and simmer for 12-15 minutes. Remove from heat, pour in olive oil and fluff with a fork.
- Toss the corn, carrots, cucumber, tomatoes, dill, and quinoa in a medium sized bowl and set aside. Pour the dressing over the quinoa salad or serve immediately.
Notes
- It’s best not to mix the dressing with the quinoa bowl until you are ready to serve.
- Store any leftovers in the refrigerator for up to 3 days
- Store any leftover quinoa in the freezer for up to a week.
- Here is a list of other ingredients that can be used for the tri-color quinoa bowl:
Click here to save for later!
Wow this looks delicious! I’ll make sure to try it out soon, although I doubt it will come as good as yours;)
It should come out as good, Ritu. Summer veggies are naturally beautiful. Please let me know how you like it. Share with me on Instagram #worldlytreat.
Looks delicious
omg i love how colorful the bowl is! seems simple to make. thanks for sharing 🙂
Easy -peezy, Huda. thanks for stopping by.
We’ve been looking for new recipes to try. This looks like a delish and easy-to-make one, perfect for lunch!
I am glad you found us, Lipstick Nomads. It’s very easy to put together, you’d want to pack it for lunch every time, I guarantee it. 🙂
This looks yummy! I think it would be a great idea for my girls since the colors will make it an attractive dish. Thanks for sharing!
You are so right, Alexandra. I guess the beautiful color, and the vinaigrette was what got my little one hooked. I hope your girls give you a big thumbs up 🙂
Thanks for the healthy dinner idea! Can’t wait to try it out!
It’s my pleasure, Chelsea. Thanks for stopping by.
Really love this one. My girlfriend is a big fan of quinoa so we’ll try do this together!
That’s great, Alex. I hope you enjoy the quinoa bowl. Thanks
This looks so tasty! I have been trying to make new dishes for the family so I am definitely going to make this one for them!
Fruit can change the food taste dramatically. I love to use Mango for my recipes as well.
My quinoa salads are always so basic – I need to try this!
This looks amazing! I love quinoa, but my family is not of like mind. I have always served it as a warm side though. I am going to try this recipe and see if I can sway them!
Fingers crossed, Sandra. Enjoy!
That looks really nice..! I love quinoa, your recipe sounds really delicious I will try it..
This looks like the perfect health cleanse I need! So healthy and so delicious! -Sondra Barker
This totally looks like the ultimate healthy quinoa salad! I love quinoa and would love to try this.
That looks so amazing! I will have to try this with my family. I can’t wait to try it! I bet it’s going to be delicious.
This looks so yummy and easy to make. I’m always looking to spice up my cooking skills and recipes choices. Thanks for the new addition.
This looks like a great recipe for the summer.
I have never seen a grilled mango before.. That’s phenomenal..! I bet it tastes so great.. 😊
Thanks for sharing this interesting recipe and such attractive dish to cheer ourselves after so many pulls and pressures of the day.
Amaizing salad. It’s looks so yummy. Have to try it this summer.
I love easy and yummy recipes! This looks so good!
This Quinoa Bowl recipe looks really delicious. I will absolutely try this for sure my mom would love this.
Oh my goodness! I am sure that the taste was really good! It makes me hungry! YUM!
You know something so full of beautiful color will be delicious and healthy for you too! This looks amazing!
This turned out beautifully. The only problem I experienced was grilling the mango, it basically turned to mush when I tried to cut after I grilled it. It was very ripe, so that could have been an issue. However, I had purchased a backup mango which was not as ripe, so I left it ungrilled, and placed in bowl. It truly was a wonderful bowl! I added a little Jalapeno for a slight kick, it definitely made it flavorful. The vinaigrette was incredible! I will definitely use this recipe again. Thank you so much!!
I am so glad to hear that it turned out well for you, Elizabeth. You are right; an overly ripe mango will be too mushy to slice, I should emphasize a ‘firm ripe” mango. Thanks for the honest feedback 🙂